Shredded Kohlrabi, Watermelon Radish, Pear Salad with Arugula

Shredded Kohlrabi, Watermelon Radish and Pear Salad with Arugula

A winter farmers market initially looks deserted, but it has plenty of unusual root vegetables and varieties of dark leafy greens. The apples and pears overflow their crates. Some markets, such as New York City, also serve goat cheese, yogurt, cured and cuts of meats, milk, honey, bread, eggs, grains, and dried beans. Heirloom carrots in purple and varieties of potatoes are visual reminders of whole food’s diversity.

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Quinoa and Sausage Stuffed Peppers with Tomato Peanut Sauce

Stuffed Quinoa and Sausage Peppers with Tomato Peanut Sauce

By now, we’re familiar with amaranth, millet, barley, or quinoa—to name a few. Each wholegrain is welcomed with curiosity and questions: What’s the history, where’s it from, and how is it cooked? Similar to rice, they’re mostly mild with a nutty, wholesome taste. Most whole grain recipes are served cold or room temperature as a vegetable salad or pilaf. They’re often used in breads and cereals, too.

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